Enzymes 2: Enzyme Kinetics part 1
How can we quantify the characteristics of enzymes?
This is important for understanding:
the molecular mechanism for how an enzyme catalyzes a reaction
determining how natural or artificial molecules change activity
ho

Enzymes (part 1)
Enzymes are really important to living things.
What do they do?
How do they do it?
How does a string of amino acids maintain life?
Lecture 4
1
!
Enzymes
Enzymes are catalytically active biological macromolecules
Study of enzymatic proce

Enzymes 3: Enzyme kinetics part 2
How can enzyme activity be controlled?
On or off? More or less activity? Temporary or permanent change.
How will inhibitors change enzyme characteristics and how can we
understand that with equations?
Practical reasons to

Protein function
Now that weve introduced protein structure, how does a folded
protein carry out a function?
If it catalyzes a reaction, how does it bind a molecule?
How do we describe this interaction? (Mathematical equations)
Is this structure rigid or

Enzymes 4: Enzyme mechanisms
Pull together what weve learned so far.
What is the mechanism of enzyme catalysis?
What is the mechanism for inhibition of enzymatic activity?
Practical reasons to care:
Disease can result from abnormal enzyme function therap

PPP, Glycogen, Regulation
Where does the energy and reducing power for anabolic pathways come
from?
Need nucleotides to replicate DNA and divide
Need nucleotides to express genes
Need reducing power to make molecules to grow
PPP crosses glycolysis; regula

c08NucleotidesandNucleicAcids.qxd
12/6/12
4:57 PM
Page S-88
chapter
8
Nucleotides and
Nucleic Acids
1. Nucleotide Structure Which positions in the purine ring of a purine nucleotide in DNA have the
potential to form hydrogen bonds but are not involved in

c13BioenergeticsandBiochemicalReactionTypes.qxd
chapter
13
12/6/12
4:32 PM
Page S-142
Bioenergetics
and Biochemical
Reaction Types
1. Entropy Changes during Egg Development Consider a system consisting of an egg in an incubator. The white and yolk of the

c11BiologicalMembranesandTransport.qxd
12/6/12
4:29 PM
Page S-120
chapter
11
Biological Membranes
and Transport
1. Determining the Cross-Sectional Area of a Lipid Molecule When phospholipids are layered gently onto the surface of water, they orient at the

c18AminoAcidOxidationandtheProductionofUrea.qxd
12/6/12
4:42 PM
Page S-211
chapter
Amino Acid Oxidation
and the Production
of Urea
18
1. Products of Amino Acid Transamination Name and draw the structure of the a-keto acid
resulting when each of the follow

c17FattyAcidCatabolism.qxd
12/6/12
4:40 PM
Page S-199
chapter
17
Fatty Acid Catabolism
1. Energy in Triacylglycerols On a per-carbon basis, where does the largest amount of biologically
available energy in triacylglycerols reside: in the fatty acid portio

Protein structure: secondary, tertiary, quaternary
How do polypeptides, composed of amino acids, form proteins
that perform a function?
We need a vocabulary to talk about this.
Structure needs to form spontaneously (mostly).
Structure needs to be flexible

c05ProteinFunction.qxd
12/6/12
4:18 PM
Page S-54
chapter
5
Protein Function
1. Relationship between Affinity and Dissociation Constant Protein A has a binding site for ligand
X with a Kd of 106 M. Protein B has a binding site for ligand X with a Kd of 109

c06Enzymes.qxd
12/6/12
4:19 PM
Page S-63
chapter
6
Enzymes
1. Keeping the Sweet Taste of Corn The sweet taste of freshly picked corn (maize) is due to the
high level of sugar in the kernels. Store-bought corn (several days after picking) is not as sweet,